Deviled Egg Potato Salad

By mamapig

Two classics come together for a salad that combines the tangy, creamy appeal of deviled eggs with the satisfying heft of potato salad.

Ingredients

• 1 1/2 lb fingerling potatoes, sliced crosswise 1/2-inch-thick (ab 4 1/2 cups)
• 4 lg eggs, hard boiled
• 1/2 cup mayonnaise
• 1 tsp. yellow mustard
• 1 Tbsp. white wine vinegar
• Pinch of smoked paprika
• Coarse salt and freshly ground pepper
• 1 celery, finely chopped (ab 1/2 cup), plus more for serving
• 3 Tbsp. finely chopped red onion, plus more for serving

Preparation

Step 1

Cover potatoes with water by 1 inch in a medium saucepan and bring to a boil. Cook until tender, about 10 minutes; drain

Place eggs in a small saucepan; add water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 7 minutes. Drain, and run eggs under cold water to cool

Peel and halve eggs lengthwise. Remove yolks and transfer to a bowl; mash with a fork. Mix in mayonnaise, mustard, vinegar, paprika, and 2 tablespoons water; press through a sieve. Roughly chop egg whites; add to yolk mixture along with potatoes, celery, and onion. Season with salt and pepper. Toss to combine; top with more celery and onion